Influence of energy removal rate on the quality of minced meat from undersized crawfish during frozen storage
Abstract Undersized crawfish have little economic value and are often discarded. Producing crawfish minced meat (CMM) from undersized crawfish and using an appropriate freezing technique may enable an economically viable market. The objective of this research was to evaluate the effect of the energy...
Main Authors: | Franklin Bonilla, Vondel Reyes, Alexander Chouljenko, Bennett Dzandu, Subramaniam Sathivel |
---|---|
Format: | Article |
Language: | English |
Published: |
BMC
2020-09-01
|
Series: | Food Production, Processing and Nutrition |
Subjects: | |
Online Access: | http://link.springer.com/article/10.1186/s43014-020-00033-x |
Similar Items
-
Investigation of changes in the qualitative, oxidative and microbial indices of minced and non-minced beef during the freezing storage
by: F. Taiar, et al.
Published: (2021-11-01) -
The Effects of High-Pressure Processing on pH, Thiobarbituric Acid Value, Color and Texture Properties of Frozen and Unfrozen Beef Mince
by: Tuğba Şayin Sert, et al.
Published: (2022-06-01) -
Effect of Frozen-Thawed Konjac Glucomannan-Zein Composite Gels on the Quality of Minced Pork
by: LAI Rui, LIU Jie, LIU Yawei
Published: (2023-05-01) -
Crystallization Behavior and Quality of Frozen Meat
by: David S. Dang, et al.
Published: (2021-11-01) -
Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials
by: Igor A. Korotkiy, et al.
Published: (2021-03-01)